Description
Preserve your food the natural way with the Weck Fermenting Jar. Fermenting food is the oldest form of preserving with the technique being in use for over 4000 years! Yes you can make Pickles, Kimchi and Sauerkraut, and that is just the start. Ferment all your veggies and fruits into delicious foods which are much better for your health!
Weck reusable Glass Lids are of the highest quality and contain NO BPA! (Bisphenol A).
Weck Lids are made with thick heavy-duty glass. Glass lids preclude issues with rusting and chemicals.
The Weck lid effectively provides an airlock, allowing gases to vent naturally from your jar without your intervention, which can introduce harmful yeasts or excessive oxygen to the fermenting product.
If you want one of our glass dunking weights, the small size is best suited to this jar.
The lid will fit any Weck medium mouth jar. You will receive the lid with airlock, a rubber seal, and two clamps. Please note that you must use Weck or Rex Jars with the Weck fermenting lid. Please note that the lid may be branded with Rex not Weck. Both brands are made in the same factory and are the identical item with the only difference being the embossing on the lid itself (not clearly visible with the fermenting grommet).
The airlock supplied may differ in style to the main picture but will achieve the same purpose of excluding air from your ferment.
Please note that some burring of the glass can occur, but this does not affect the seal or the food inside.
Please take care when inserting or removing the airlock to do so gently and hold the black grommet in position whilst doing so.
Directions for use
Check that the seal is seated on the lip on the underside of the lid. Insert the airlock into the rubber hole on the lid, being careful not to push too hard. (Note that there may be a little movement in around the seal before the airlock is inserted but once the airlock is in it should be firm round the hole)
Fill the jar with the food you are fermenting and leave about 2 - 3cm headspace. Pour on whatever liquid you are using as a fermenting liquid, be it a salt brine, whey or lactic cultures. Ensure that the liquid covers the food but still leaves headspace at the top. For some food you may wish to weigh down the food with a fermenting weight (sold separately) so that it stays submerged beneath the liquid.
Place the lid with the airlock inserted on top of the jar and clip on the stainless steel clamps.
Remove the top off the airlock and add water to about halfway up the airlock. Replace the top on the airlock.
The fermenting process starts immediately.
Once the product is fermented, you can store it in the fridge with the air lock in situ, or remove the lid and replace with a storage lid such as the Keep Fresh lid.
